Fudgy, rich brownies with an unbelievably creamy coconut center? This isn’t just a dessert; it’s a dream come true for anyone who adores the classic pairing of chocolate and coconut! Get ready to bake these irresistible Coconut Brownies that will undoubtedly become a new favorite.

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Irresistible Coconut Brownies: The Ultimate Fudgy Chocolate Delight with a Tropical Twist

For many, dessert is incomplete without a touch of chocolate. While I might not always reach for chocolate first, there’s one exception that reigns supreme: brownies. And not just any brownies, but those gloriously fudgy ones that melt in your mouth. Now, imagine taking that perfect fudgy brownie and infusing it with a luscious, creamy layer of coconut. That’s exactly what we’re creating today with these show-stopping Coconut Brownies!

The combination of rich chocolate and sweet, tropical coconut is a match made in culinary heaven. It evokes memories of classic candy bars and sun-drenched escapes, all wrapped up in a comforting, chewy square. These brownies are designed to satisfy every craving, offering a beautiful contrast between the deep cocoa flavor and the bright, sweet coconut filling. They’re not just a dessert; they’re an experience.

Why These Coconut Brownies Will Be Your New Favorite

There are countless brownie recipes out there, but these coconut brownies stand out for several compelling reasons:

• **Unrivaled Fudginess:** This recipe guarantees a supremely fudgy brownie base, never dry or cakey. It’s the ideal canvas for our coconut masterpiece.
• **Perfect Balance of Flavors:** The robust chocolate is beautifully complemented by the sweet, moist coconut layer. Neither flavor overpowers the other; instead, they harmonize perfectly.
• **Surprisingly Easy to Make:** Despite looking impressive with their distinct layers, these brownies are straightforward to prepare. You don’t even need a stand mixer – a bowl and a whisk will suffice!
• **Crowd-Pleasing Potential:** Whether you’re baking for a family gathering, a potluck, or just a treat for yourself, these brownies are always a hit. Coconut lovers will rejoice, and even those who are usually on the fence about coconut often find themselves converted.
• **Generous Yield:** The recipe is specifically scaled to make a 9×13-inch pan, ensuring there are plenty of delicious squares to go around. Because when it comes to these delightful coconut brownies, more is always better!

The Magic Pairing: Chocolate and Coconut

From Almond Joy to Mounds bars, the world has long recognized the undeniable chemistry between chocolate and coconut. This dynamic duo offers a delightful textural contrast: the smooth, sometimes bitter notes of chocolate against the chewy, naturally sweet and subtly nutty profile of coconut. In these brownies, that contrast is elevated. The deep, dark chocolate brownie provides a rich foundation, while the creamy, almost macaroon-like coconut filling adds a layer of moist sweetness and a pleasant chew that makes every bite incredibly satisfying. It’s a taste of the tropics wrapped in a classic comfort dessert, creating a truly irresistible treat.

If you’re already a fan of this incredible flavor combination, you might also enjoy these other recipes that celebrate the magic of chocolate and coconut:

• Brownie Cookies with Coconut
• Almond Joy Candy Bar Filled Chocolate Bundt Cake
• Almond Joy Cupcakes

Essential Ingredients for Perfect Coconut Brownies

Crafting these extraordinary coconut brownies starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect fudgy texture and tropical flavor. While the list is straightforward, understanding each ingredient helps ensure baking success.

• Granulated Sugar: This provides the primary sweetness and contributes significantly to the characteristic chewy, fudgy texture of the brownies.
• Butter (Melted): Crucial for the rich flavor and moistness of the brownies. I typically use unsalted butter to control the salt content precisely, but if you only have salted butter, it will work just fine; simply reduce the added salt in the recipe by about half a teaspoon.
• Vanilla Extract: A tablespoon of good quality vanilla extract dramatically enhances the overall flavor, especially complementing the deep chocolate notes. Opt for pure vanilla extract over imitation for the best taste.
• Large Eggs: Eggs are essential binders, providing structure and richness. You’ll need five large eggs in total: four for the luscious brownie layers and one for the creamy coconut filling.
• All-Purpose Flour: The foundational dry ingredient that gives the brownies their structure. Sifting it isn’t strictly necessary but can help ensure a lighter texture.
• Unsweetened Cocoa Powder: The heart of the chocolate flavor! Using unsweetened cocoa powder is key to balancing the sweetness from the sugar and condensed milk. Most grocery stores carry natural unsweetened cocoa powder, which is perfect. For an even darker brownie, you could use Dutch-processed cocoa, but note it might yield a slightly milder chocolate flavor.
• Salt: A small but mighty ingredient! Salt helps to balance the sweetness and intensifies the chocolate flavor, making it truly pop. As mentioned, adjust the amount if using salted butter.
• Sweetened Shredded Coconut: This is what makes the coconut layer so delightful. Sweetened shredded coconut provides moisture and that signature chewy texture. If you prefer a less sweet brownie, you can certainly substitute unsweetened shredded coconut, but keep in mind the filling will be less sweet overall.
• Sweetened Condensed Milk: Absolutely vital for the creamy, rich, and cohesive texture of the coconut filling. It provides both sweetness and a thick consistency. Be sure to use sweetened condensed milk and not evaporated milk; they are distinct products and not interchangeable in this recipe. Look for it in cans in the baking aisle.

How to Bake the Best Coconut Brownies: A Step-by-Step Guide

Don’t be intimidated by the idea of layers; these brownies are surprisingly simple to make and come together with just a few extra steps beyond your typical brownie recipe. The best part? You don’t even need a fancy stand mixer – all the mixing can be done by hand with a whisk and a spoon!

Preparing the Fudgy Brownie Batter

1. **Preheat Oven & Prepare Pan:** Begin by preheating your oven to a precise 350°F (175°C). Next, prepare your 9×13-inch baking dish. For the easiest cleanup and cleanest slices, I highly recommend lining the pan with parchment paper, allowing some overhang on the longer sides to create a convenient “sling.” This will let you lift the entire slab of cooled brownies out effortlessly. If parchment isn’t available, make sure to spray the pan very thoroughly with nonstick cooking spray.
2. **Combine Wet Ingredients:** In a large mixing bowl, combine the granulated sugar, freshly melted butter (ensure it’s not boiling hot), and vanilla extract. Whisk these ingredients together until they are well combined and smooth.
3. **Incorporate Eggs:** Add four of the large eggs to the sugar-butter mixture. Whisk vigorously until the eggs are fully incorporated, and the mixture appears homogenous and slightly glossy. This helps create that signature fudgy texture.
4. **Add Dry Ingredients:** Gently add the all-purpose flour, unsweetened cocoa powder, and salt to the wet ingredients. Using a spatula or a wooden spoon, mix just until no dry streaks of flour or cocoa powder remain. It’s crucial not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to tougher, more cake-like brownies rather than dense, fudgy ones. The batter will be thick and rich.

Crafting the Creamy Coconut Filling

1. **Mix Filling Ingredients:** In a separate medium-sized bowl, combine the sweetened shredded coconut, the sweetened condensed milk, and the single remaining egg. Stir all these ingredients together thoroughly until they are evenly distributed and form a cohesive, slightly sticky mixture. This simple filling is what gives these brownies their unique tropical character and incredibly moist center.

Layering and Baking Your Coconut Brownies

1. **First Brownie Layer:** Carefully spread approximately half of the prepared brownie batter evenly across the bottom of your parchment-lined (or greased) 9×13-inch baking dish. The batter is quite thick, so don’t hesitate to use an offset spatula or even your lightly moistened hands to press and spread it into an even layer. It doesn’t need to be absolutely perfect!
2. **Coconut Layer:** Once the first brownie layer is down, gently and evenly spread the entire coconut mixture over the top. Try to cover the brownie layer completely to ensure a burst of coconut in every bite.
3. **Top Brownie Layer:** Now, take the remaining brownie batter and dollop it in spoonfuls over the coconut layer. Because the brownie batter is thicker than the coconut, it won’t spread as easily. Use an offset spatula or the back of a spoon to gently spread and coax the batter to cover the coconut layer as much as possible. A slightly “marbled” or imperfect top is completely fine and will still look rustic and beautiful after baking!
4. **Bake to Perfection:** Transfer the assembled brownies to your preheated oven. Bake for approximately 30-35 minutes. The key is to bake until the brownie layer is set and a toothpick inserted into the brownie (making sure to avoid the coconut layer in the middle) comes out with a few moist crumbs attached, but no wet batter. Overbaking is the enemy of fudgy brownies, so start checking at the 30-minute mark.
5. **Cool Completely:** This step is absolutely crucial for achieving that perfect fudgy texture and ensuring clean, beautiful slices. Allow the brownies to cool completely in the pan on a wire rack for at least 2-3 hours, or even overnight. This allows the internal structure to fully set, resulting in perfectly dense and fudgy squares that won’t crumble when cut.

Pro Tips for the Ultimate Coconut Brownies

While the recipe is straightforward, these professional tips will elevate your coconut brownies from good to absolutely phenomenal:

• Parchment Paper is Your Best Friend: As highlighted in the instructions, lining your baking pan with parchment paper is a non-negotiable step for hassle-free baking. It completely eliminates sticking, allows for easy lifting of the entire cooled brownie slab, and makes slicing incredibly neat. Ensure you leave a generous overhang on the sides to act as convenient handles.
• Mastering the Spreading of Thick Batter: Brownie batter, especially one formulated for fudginess like this, is inherently thick. An offset spatula is an invaluable tool for spreading the batter smoothly and evenly without disturbing the delicate layers. If you don’t have an offset spatula, a regular spatula or even the back of a spoon will work. Alternatively, lightly wetting your hands before spreading can prevent the sticky batter from clinging to you, making it easier to maneuver.
• The Golden Rule: Do Not Overbake!: This is perhaps the most critical advice for achieving truly fudgy brownies. Brownies continue to set as they cool. Overbaking will lead to a dry, cakey texture rather than the desired dense, moist fudginess. Start checking your brownies at the lower end of the baking time. They are done when a toothpick inserted into the brownie portion (avoiding the coconut center) comes out with a few moist crumbs attached. If the toothpick comes out completely clean, they are likely overbaked. A little underdone is always better than overdone for fudgy brownies.
• The Power of Patient Cooling: Resist the urge to cut into warm brownies! While the aroma might be intoxicating, warm brownies are delicate, crumbly, and difficult to slice cleanly. Allowing them to cool completely, preferably for several hours at room temperature, allows the flavors to meld and the internal structure to firm up, resulting in perfectly fudgy, clean-cut squares. For extra crisp edges, you can even chill them in the refrigerator after they’ve cooled to room temperature.
• Pan Size Matters for Perfection: This recipe is carefully calibrated for a standard 9×13-inch baking pan. Using a pan of a different size will alter the thickness of your brownies and, consequently, their baking time and final texture. A smaller pan might require a longer bake and yield a thicker, denser brownie, while a larger pan could result in thinner, possibly drier brownies that bake much faster. Stick to the recommended size for optimal results.
• Ingredient Temperature: While melted butter is specified, ensure it’s not boiling hot when you add the sugar and eggs. Slightly cooled melted butter will prevent the eggs from scrambling, ensuring a smooth, consistent batter.

Storing and Freezing Your Delightful Coconut Brownies

These coconut brownies are so utterly delicious, you might wonder if there will be any left to store! But in the happy event that you do have leftovers, here’s how to keep them fresh and ready to enjoy at a moment’s notice.

• **Room Temperature Storage:** For optimal fudginess and flavor, store the cooled brownies in an airtight container at room temperature. They will remain wonderfully fresh and moist for up to 3 days. Ensure the container is truly airtight to prevent them from drying out.
• **Refrigerated Storage:** If you prefer a slightly firmer brownie or wish to extend their shelf life, transfer them to an airtight container and store them in the refrigerator. They will stay fresh for up to a week. The chilled brownies also offer a delightful chewy texture, reminiscent of a dense chocolate bar.
• **Freezing for Later Enjoyment:** These brownies freeze exceptionally well, making them perfect for meal prep or for having a sweet treat ready whenever a craving strikes!
  1. **Slice First:** Once the brownies are completely cooled, slice them into individual servings. This makes it incredibly convenient to grab just one or two when desired.
  2. **Flash Freeze:** Arrange the sliced brownies in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the brownies are completely frozen solid. This crucial step prevents them from sticking together when stored in bulk.
  3. **Transfer to Container:** Once flash-frozen, transfer the individual brownies to a freezer-safe ziplock bag or an airtight freezer container. For extra protection against freezer burn and to prevent sticking, you can layer them with small squares of parchment paper between each brownie if stacking.
  4. **Freezer Life:** They can be frozen for up to 3 months without compromising much on quality.
  5. **Thawing Instructions:** To enjoy, simply remove as many frozen brownies as you need and let them thaw at room temperature for about 30 minutes. If you prefer them warm, a quick zap in the microwave for 15-30 seconds will bring back that fresh-baked, gooey feel.

More Irresistible Brownie Recipes to Try

If you’ve fallen in love with the rich, fudgy goodness of these coconut brownies, you’re in for a treat! There’s a whole world of delightful brownie variations waiting to be discovered. Expand your baking repertoire with these other fantastic recipes:

• Oreo Brownies: A cookies and cream dream baked into a rich brownie.
• Classic Homemade Brownies: The essential recipe for perfect, straightforward fudgy brownies.
• Decadent Caramel Brownies: Swirls of gooey caramel elevate a classic brownie to new heights.
• Gluten-Free Coconut Flour Brownies: A delicious option for those seeking a gluten-free twist, still packed with flavor.
• Fudgy Nutella Brownies: Rich brownies infused with the beloved hazelnut spread.

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Coconut Brownies

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Yields: 24 servings

Course: Dessert

Cuisine: American

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Fudgy, rich brownies with a creamy coconut center? Yes, please! These Coconut Brownies are the ultimate treat for any chocolate and coconut enthusiast.

Ingredients

• 2 1/2 cups granulated sugar
• 1 cup butter melted
• 1 tablespoon vanilla extract
• 5 large eggs divided (4 for brownie layer, 1 for coconut filling)
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/3 cups sweetened shredded coconut
• 2/3 cup sweetened condensed milk

Instructions

1. Preheat the oven to 350ºF (175°C). Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray or lining it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the granulated sugar, melted butter (ensure it’s not too hot), and vanilla extract until smooth.
3. Add 4 of the large eggs and beat until thoroughly combined and the mixture is glossy.
4. Add the all-purpose flour, unsweetened cocoa powder, and salt. Mix just until combined and no dry streaks remain. Be careful not to overmix.
5. In a separate medium bowl, mix together the sweetened shredded coconut, sweetened condensed milk, and the remaining single egg until well combined.
6. Spread about half of the brownie mixture evenly over the bottom of the prepared pan. Use an offset spatula or lightly moistened hands to help spread the thick batter.
7. Spread the coconut mixture evenly over the first brownie layer.
8. Dollop the remaining brownie mixture over the top of the coconut layer. Gently spread the batter with an offset spatula or the back of a spoon to cover the coconut. It does not need to be perfectly smooth.
9. Bake for approximately 30-35 minutes, or until the brownie layer is set and a toothpick inserted into the brownie (avoiding the coconut layer) comes out with a few moist crumbs attached. Avoid overbaking.
10. Allow the brownies to cool completely in the pan on a wire rack before attempting to remove and slice them. This step is crucial for fudgy, clean cuts.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information (per serving)

Serving: 1brownie,
Calories: 264kcal (13%),
Carbohydrates: 36g (12%),
Protein: 4g (8%),
Fat: 12g (18%),
Saturated Fat: 6g (38%),
Polyunsaturated Fat: 4g,
Trans Fat: 0g,
Cholesterol: 62mg (21%),
Sodium: 76mg (3%),
Fiber: 1g (4%),
Sugar: 28g (31%)

Keywords: coconut brownies, fudgy brownies, chocolate coconut dessert, easy brownie recipe, homemade brownies, tropical dessert